simmer the minced garlic and minced shallot in the butter in a large pot
add the white wine
wait 'till the wine starts to simmer
add mussels (well rinsed) to pot. Cover pot
Wait 5-7 minutes and then stir mussels from top to bottom so that all mussels have chance to be on the bottom and in the sauce
simmer for another 4-5 minutes
When all mussels have opened up, they should be cooked.
remove from heat and pur into large serving bowl

Crushed or chopped chillies if desired
Sliced scallions (whites and greens) and lemon for garnish

Saute garlic, ginger, shallots and sundried tomatoes in butter or olive oil over medium heat until they begin to brown; add mussels, alfredo sauce, soy sauce and seasoning. Cover and simmer over low to medium heat until mussels are fully open (sauce should bubble up over mussles; turn gently during cooking if necessary).

Serve over pasta or with bread on the side. Garnish with lemon and scallions.

If you are ever in Baltimore... John Stevens Pub on Thames St has the best mussels in wine sauce ... served with crusty bread. You'll lick the bowl. In the same area (Fells Point) is Bertha's from the "Eat Bertha's Mussels" bumper sticker fame.

Everything you know is wrong... "the positivists" or the "Firesign Theater"